OOIR: Observatory of International Research

Papers

(The H4-Index of Comprehensive Reviews in Food Science and Food Safety is 62. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-05-01 to 2025-05-01.)

Article	Citations
Giving Credit Where Credit is Due	358
Issue Information	202
Back Cover: Cover Image, Volume 21, Issue 2	201
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	164
Front Cover: Cover Image, Volume 21, Issue 6	143
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	142
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	140
Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage	140
Organizational unlearning: A risky food safety strategy?	134
Advances in riboswitch‐based biosensor as food samples detection tool	130
Prioritization of chemical food safety hazards in the European feed supply chain	125
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	122
Calcium carbide (CaC₂) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	121
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	119
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization	116
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	112
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	108
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	107
Wheat starch structure–function relationship in breadmaking: A review	106
Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes	102
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	101
Improving food drying performance by cold plasma pretreatment: A systematic review	100
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	99
Specific surface modification of liposomes for gut targeting of food bioactive agents	97
Innovations in nondestructive assessment of baked products: Current trends and future prospects	97

A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	92
Potential implications of oxidative modification on dietary protein nutritional value: A review	90
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	89
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	88
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	88
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review	87
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	87
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	85
New year, new journal policies	83
Front Cover: Cover Image, Volume 21, Issue 5	81
Functional microbiome assembly in food environments: addressing sustainable development challenges	78
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization	76
Enhancing traceability of wheat quality through the supply chain	75
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	75
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	75
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	74
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	74
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	72
From bytes to bites: Advancing the food industry with three‐dimensional food printing	72
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	71
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	70
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	68
Potential of 3D printing in development of foods for special medical purpose: A review	68
	68
Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control	68
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	66
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	66
The occurrence, role, and management strategies for phytic acid in foods	66
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	65
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	64
Antioxidant peptides: Overview of production, properties, and applications in food systems	64
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	64
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	63
Application of radio frequency energy in processing of fruit and vegetable products	63
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	63
Smart conducting polymer innovations for sustainable and safe food packaging technologies	63
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities	62
Issue Information	62